This is the most popular everyday Arab rice dish. It is eaten on the second night of the Muslim New Year “so that one’s employment may be prolonged and multiplied” like the vermicelli broken into little bits; or, as some say, “so that one may be prolific and beget many children.” Serve with a yogurt-and-cucumber salad, such as the one on page 70.

　　

Ingredients

serves 4-6

　　3/4 cup dry vermicelli broken into 1-inch pieces in your hand

　　2 tablespoons vegetable oil

　　1 1/2 cups long-grain rice

　　3 1/4 cups boiling water or chicken stock (page 143) (or you may use a bouillon cube)

　　Salt

　　2 tablespoons butter

　　

Step 1

In a saucepan, fry the vermicelli in the oil over medium heat until lightly golden, stirring so that they color evenly. Watch them, as they brown very quickly.

　　

Step 2

Add the rice and stir until the grains are coated. Then pour in the boiling water or stock, add salt, and stir well. Cook, covered, over low heat for about 20 minutes or until the rice is tender and the water absorbed.

　　

Step 3

Stir in the butter, and serve hot.

　　

Variations

Step 4

Add a handful of boiled or canned and drained chickpeas at the same time as the water.

　　

Step 5

Fry 1 chopped onion in the oil till transparent, then add the vermicelli.

　　

Step 6

You can toast the vermicelli under the broiler or in a dry skillet instead of frying it.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf